Phew! Now we’re ready to cook. Preheat the oven to 400F and lightly oil a 9×9 pan.

Dump the zucchini, potatoes, and 2/3 of the herb oil into a big mixing bowl. Toss everything together until it’s well-coated. The potatoes tend to stick together, so separate them while you’re mixing.

Combine the melted butter and breadcrumbs and mix well. The breadcrumbs will also clump up, so break up big chunks with a fork. Add half of the breadcrumbs, the cheese, and the sausage to the big bowl and toss again.

Pour the whole shebang into the pan and sprinkle the remaining breadcrumbs evenly on top. Bake for 40-50 minutes–if the breadcrumbs get too brown, rake them gently with a fork. Drizzle the rest of the herb oil on top and serve.

Mmmmm…doesn’t that look delicious? And if you have leftovers, they crisp up perfectly in the toaster oven.

Comments

Just what I was looking for. A recipe for my 2 very large zuchini’s. I am going to slice them up tonight, and let them drain, then prep this for Friday (which was looking to be a pizza night. I am going to try this in the crock pot, I’ll let you know how it comes out. Maybe I’ll let the family have pizza and I’ll just make this in addition…. thinking of adding sausage style lentils instead of sausage….

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